Take BBQ up a Notch with 3 Simple Recipes

Bye bye burgers & dogs!

  • Category
    Eat & Drink, Homes
  • Produced, photographed & styled by
    Kara Mickelson
  • Above
    Savory Sausage & Pepper Platter

Savory Sausage & Pepper Platter

Serves 4 to 6

  • 4 to 8 assorted fresh gourmet sausages (hot, mild or sweet)
  • 3 assorted bell peppers or baby bells, seeded and quartered
  • 2 medium onions, sliced ¼-inch thick
  • ¼ cup extra-virgin olive oil
  • salt & pepper to taste

Heat outdoor or stovetop grill to medium-high. While it is heating, place sausages in a large skillet. Cover with water and bring to a simmer; cook 8 to 10 minutes or until internal temperature reaches 160º. Drain and reserve until ready to grill.

Brush peppers and onions with oil. Add seasoning. Grill 3 minutes per side on medium-high heat. Flip to other side when grill marks are visible. Remove vegetables from grill and place on a sheet pan on the upper grill rack or in a preheated oven on low temp.

Brush par-cooked sausages with oil. Place on grill and cook 3 to 5 minutes per side, or until grill marks are visible and sausages are heated throughout. Place whole or sliced sausages and vegetables on a platter or serve on individual rolls with condiments—such as gourmet mustard—on the side.

Pineapple, Ginger &
Citrus Kombucha Cocktail

Serves 1

  • ⅔ cup pineapple juice
  • ⅓ cup ginger kombucha
  • ⅓ cup mandarin juice (approx. 2 mandarins)
  • 1 lime, juiced
  • 1½ fluid ounces pisco
  • 1 jalapeño, sliced
  • fresh mint

A flavor-packed cocktail set off by pisco— a type of brandy or distilled grape wine. It’s a higher-proof spirit, featuring a fresh bouquet of aromatics and a touch of sweetness.

Stir all ingredients except jalapeño and mint. Add ice. Garnish with 1 or 2 slices of jalapeño and the mint.

Make-Ahead Potato Salad

Serves 4 to 6

  • 2 pounds russet potatoes
  • 2 celery stalks, diced small
  • 1 shallot, minced
  • 2 green onions, sliced
  • 2 hard-boiled eggs, 1 diced and 1 sliced for garnish
  • ¾ to 1 cup mayonnaise
  • 1½ tablespoons Dijon mustard
  • 4 tablespoons white vinegar
  • 1 lemon, juiced
  • 1 teaspoon salt, plus extra for cooking potatoes
  • ½ teaspoon white pepper
  • ⅛ teaspoon black pepper
  • ¼ cup fresh parsley, stemmed

Peel potatoes and cut into ¾-inch cubes. Place in a large pot of salted water to cover. Bring to a boil; reduce to a simmer and cook until fork-tender yet still firm, approximately 25 minutes. Drain potatoes completely. Toss slightly warm potatoes with remaining ingredients. Check seasoning. Refrigerate overnight or a minimum of 4 hours. Adjust seasoning as needed. Garnish with sliced egg and parsley.

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